. 2024 Apr 29;13(9):1370. doi: 10.3390/foods13091370

Table 5.

Characteristic temperatures corresponding to the onset (t_onset), maximum (t_m), and offset (t_offset) of the peaks on the melting curves of the tested pomegranate seed oils.

Oil.	Peak 1			Peak 2
Oil.	t_onset (°C)	t_m (°C)	t_offset (°C)	t_onset (°C)	t_m (°C)	t_offset (°C)
A	−79.94 ^a ± 0.05	−66.92 ^a ± 0.01	−42.30 ^a ± 0.31	−29.44 ^a ± 0.25	−22.80 ^a ± 0.43	−15.42 ^d ± 0.54
B	−79.80 ^a ± 0.13	−72.37 ^d ± 0.33	−57.75 ^d ± 0.19	−53.52 ^d ± 0.06	−30.65 ^c ± 0.40	−14.99 ^c ± 0.08
C	−79.94 ^a ± 0.07	−67.00 ^b ± 0.04	−46.55 ^c ± 0.01	−31.96 ^b ± 0.12	−23.72 ^b ± 0.01	−14.59 ^b ± 0.04
D	−79.92 ^a ± 0.04	−68.51 ^c ± 0.16	−44.68 ^b ± 0.06	−39.75 ^c ± 0.16	−22.77 ^a ± 0.22	−4.68 ^a ± 0.18

The different lowercase letters indicate significantly different values (p ≤ 0.05). Data are presented as mean values followed by standard deviation (±SD).